Rendang lokan — West Sumatra, Indonesia

Rendang lokan is a rendang-style preparation built around lokan, a freshwater clam gathered from rivers and estuaries, simmered at length in coconut milk with a ground spice paste until the sauce reduces to a thick, dark, richly spiced coating around the shells or shelled meat. This dish is reported from West Sumatra, particularly from communities near rivers and the coast where lokan is gathered, and belongs to the wider Minangkabau repertoire of rendang preparations built around different proteins for daily meals and festive gatherings. Preparation begins with cleaning and briefly parboiling the clams to remove grit and open the shells. A paste of shallot, garlic, ginger, galangal, turmeric and dried chili is ground smooth and fried in oil until fragrant, then lemongrass and lime leaves are added along with coconut milk. The clams go in once the sauce is simmering, and everything cooks uncovered over low heat, stirred from time to time, until the liquid thickens and darkens. Because lokan cooks far faster than the beef used in most rendang, the clams themselves need only a short simmer, while the sauce continues reducing around them until the oil separates and the spice paste clings tightly to the shells, giving this version its concentrated, briny-sweet character.